Paula Kiyomi Okuro

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Chi Diem Doan, Iris Tavernier, Paula Kiyomi Okuro et al. · Innovative Food Science & Emerging Technologies · 2017 · 208 citations

Food Chemistry, Materials Science, Biomanufacturing +11

Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability

Paula Kiyomi Okuro, Marcelo Thomazini, Júlio César de Carvalho Balieiro et al. · Food Research International · 2013 · 184 citations · Full text

Lipid Preparation, Biomanufacturing, Engineering +9

Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Ruann Janser Soares de Castro, Maria Aliciane Fontenele Domingues, André Ohara et al. · Food Structure · 2017 · 167 citations

Biomanufacturing, Engineering, Health Sciences +12

Synergistic interactions between lecithin and fruit wax in oleogel formation

Paula Kiyomi Okuro, Iris Tavernier, Mohd Dona Bin Sintang et al. · Food & Function · 2018 · 128 citations

Food Chemistry, Food Colloid, Biosynthesis +14

Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Paula Kiyomi Okuro, Andresa Gomes, Ana Letícia Rodrigues Costa et al. · Food Research International · 2019 · 116 citations

Lipid Preparation, O/w Emulsions, Micelle +6